gourmande
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Posts posted by gourmande
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...You can also buy attachments for it! Like the meat grinder, the pasta maker, the juicer......
That's the part I like since I find my manual pasta maker a bit, no, A LOT difficult do handle alone and rather cumbersome.
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...Lately I've gotten into bread making, and the mixer's finally coming into its own. But for a long time, he wondered just why I'd thought the mixer would be so neat....
Does it make bread making less daunting? That alone ups the "pro-mixer" factor
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I seem to have gotten by without one most of my life, but just about everyone I know owns one, every cooking show I watch makes use of one, and all the glamour kitchen shots I see have the obligatory stand mixer on the counter... so they must be indispensable right, or are they?
Baking is not one of my strong suits (or interests truth be told) and so far my food processor has been able to handle most of my mixing needs... so... tell me why a stand mixer is the appliance I can't live without.
Oh and by the way, a Kitchen Aid model is currently on sale at my local restaurant supply store so I need to be convinced before they run out
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...Pasta, salad, roasted vegetables, maybe some fresh fruit for dessert.
After a long day running around, the last thing you want to deal with is stress -- especially with people you'd rather not be around.
If they complain, well then, tough noogies.
You're braver and more patient than I could ever be.
My thoughts precisely...
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I braised that sucker on Sunday and tonight we dined on Pot Roast, ala Molly Steven's from Fine Dining. This could easily be the most tender pot roast I've ever made... This is going to make some awesome beef dip sandwiches tomorrow. My new favourite way to eat leftover pot roast.
Lovely roast Marlene. If you still have leftovers after your beef dip sandwiches, there's always shepherd's pie or beef pot pies..
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Last night's dinner was maple baked salmon, Basmati and wild rice, glazed sugar snap peas and carrots, and a salad of mixed leaf, pear and blue cheese (Ermite) ...
My plating and camera skills need much improvement, but I'm getting some great inspiration here, thank you all for your fabulous posts!
Edit: oops... initial post cited incorrect cheese name
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Back in the late 60's, my father tried a new "casserole" one Saturday night that we all said we really liked, and that was all the encouragement he needed... he made it every Saturday night after that
What became known as "Dad's Saturday Night Special" consisted of KD (prepared according to package directions) mixed with seasoned cooked ground beef and turned into a casserole, topped with enough stewed tomatoes to cover, and baked until bubbly. Our kids asked for it when they were little, and I suspect their kids will come to know it as well, in time.
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Cooked iceberg lettuce? Mais oui!
I make a lovely cold summer soup that has iceberg lettuce as its main ingredient. The lettuce is cooked along with leeks, green peas and herbs, puréed, chilled, then blended with heavy cream or yoghurt. It makes a very refreshing cold summer soup.
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One of my favourite preparations is Maple Baked
Marinade: maple syrup, soy sauce, garlic (marinate at least 8 hours in fridge)
To cook: On stovetop, sear over high flame (presentation down) about 1 minute, carefully turn fillets over (skin side down) and transfer pan to a preheated 400F oven for about 8 minutes.
Optional: serve with a rich bourbon/maple/cream sauce...
That's what we're having tonight, sans sauce (because I have no cream and no bourbon)
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...I've used Julia's recipe forever...
So have I, but I did try Bourdain's easier version last year, and for a quick and easy version of BB it's quite good. (I did add braised pearl onions though)
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... that looks fantastic, Gourmande! Beautiful quiche (sounds pretty yummy, too!).
Why thank you MB...
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I don't have a very fancy camera so can't manage those nice close ups everyone else seems to be able to produce
Nevertheless, here is (was) tonight's dinner: an autumn quiche (cheeses, pear, squash, leek, fresh sage) served simply with a mixed leaf, tomato and cucumber salad.
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Question. How do blade roasts fare as pot roasts? Bruno's has blade roasts on for $2.99 lb but I hesitated to pick one up in case it's one of those cuts you just can't do anything with.
I realize this is a bit late, but blade is one of my favourite cuts for both braises and stews. It is the only cut I use for my beef and ale or beef and Guinness pies
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Last night we had braised beef short ribs (à la Balthazar's) which I served over a potato and celeriac purée, with steamed and buttered sugar snap peas and long bias sliced carrots. I had to show tremendous restraint when saucing the plate... honest to God, I could drink a pint of that stuff it's so delicious!
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I just finished up the pork with apricots and cardamom recipe. I am not usually a fan of fruit in savory dishes but I am beginning to think that this one is a keeper. I only snitched a taste (well . . . a few tastes) but this is really good. It isn't really sweet and the flavors are really complex...
Isn't it lovely? I'm not usually a fan of pork and fruit either. I still shiver thinking of a crockpot concoction my dad used to make (sorry dad): pork chops simmered in Dole Fruit Cocktail that was so coyingly sweet my teeth still ache!
I had quite a bit left over though: we had it for dinner one night, lunch the next and I gave some to my inlaws, but still a pound of cooked pork plus sauce was left, so I cubed the meat, buried it in the sauce and and froze it. I'm sure it will be just as good later.
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WOW, what a treat! Thanks so much joie; I thoroughly enjoyed the ride!
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slather boneless, skinless chicken breasts with a mixture of Dijon and yoghurt, roll in fresh bread crumbs (seasoned with fresh thyme, salt and pepper) bake 30 minutes...
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Sunday night we had Pork Pot Roast with Apricots, Cardamom and Ginger (recipe courtesy Molly Stevens) over couscous with an orange gremolata to brighten the flavours, and a mixed leaf salad.
Last night we had salmon en papillote (with julienne of carrot and fennel, and sliced green onions), roasted potatoes, broccoli with an orange/soya glaze and toasted almonds, and a tomato basil salad.
No camera = no pictures
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Marlene, I'm sure the fish was wonderful!
Just a suggestion, if you don't want the smell in you house: Whenever we have a hankering for fish and chips, I deepfry the potatoes and the beer battered fish in a pot outside on the grill's side burner. Sometimes I even use the wok, which works splendidly.
I never use a basket in the pot, btw, just a spider to remove the potatoes and fish from the hot oil.
Don't give up... home made fish and chips are a wonderful thing (in moderation of course
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Just thought I'd bump this up a bit with braising season at the doorstep
Yesterday I made the Pork Pot Roast with Apricots, Cardamom and Ginger... oh my! It was soooooo good. I served it over couscous and sprinkled the plated pork with an orange gremolata. Though the latter was not in the recipe, I think it helped brighten the flavours and aromas at the table.
As Anna N mentioned at the beginning of this thread, this one's "a definite keeper".
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Oh my gosh! ... chapeau !
Everything looks fabulous and I'm sure tasted even better, but that tart... ooo lala, what an elegant presentation.
Thanks so much for sharing
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After fighting the zotob virus for the past 2 weeks and eating crap take out or pre-packaged foods I've finally had a chance to throw together a couple of dinners...
vanderb! When I saw you avatar I couldn't help but share THIS with you... and oh, yeah... hope you're feeling better than the fella on the plate
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Friday night we had salmon, roasted beets with goat cheese, grill/baked red potatoes and a salad of mixed leaf with black plum tomatoes and basil.
the salad
the beets
the salmon on the sizzle pan, just off the grill
the plate
out on the front porch - with our other family member guarding a seat
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I use a large steel bowl as well. Many moons ago I used a plastic "Tupperware" bowl, but found it stained so badly (even with regular washing) that it wasn't too appealing sitting on the counter. I also tried a countertop "pail" that someone had given me, but found it too awkward.
Cooking with "All About Braising" by Molly Stevens (Part 1)
in Cooking
Posted
AAAAAAAAAAAAAGGGGGGGGGGGGGGHHHHHHHHHHH
Don't give them any ideas for upscale pricing on blade roasts! That's how flank steak got its high price. It used to be a nice cheap cut too until the foodie media (in all its forms) spilled the beans... then it became a gourmet cut commanding gourmet prices
I'm praying my butcher isn't a member here
Oh... great lookin' sammies BTW